TUNNEL OF FUDGE CAKE

1 1/2 cups butter or margarine, softened
6 eggs
1 1/2 cups sugar
2 cups all-purpose flour
3 1/3 cups DRY fudge frosting mix (save remaining mix for glaze) (Richfood is the best we've found)
2 cups chopped walnuts or pecans
Preheat oven to 350°. Generously grease bottom, sides and tube of a 12-cup fluted tube pan or 10-inch tube pan. In large mixing bowl, cream butter. Add eggs, one at a time, beating well after each. Gradually add sugar, creaming until light and fluffy.
Stir flour in by hand along with DRY frosting mix and nuts. Stir until well blended.
Pour batter into pan. Bake at 350° for 60 to 65 minutes. (Since cake has a "tunnel of fudge" you can't test it in the normal way - cake is done when it forms a shiny brownie-type crust.) Cool for 1 hour; then remove from pan. Cool completely before glazing.

GLAZE
TIP: Store cocoa powder tightly covered in a cool, dry place. If stored at a high temperature or high humidity, cocoa will get lumpy and lose some of its color. If properly stored, cocoa keeps indefinitely.